Vegan Gnocchi with Mushrooms & Garlic Butter
Gnocchi are tender, pillowy Italian potato dumplings, traditionally made with egg and cheese. This fully vegan version uses only potatoes, flour, and plant‑based ingredients to get that light, fluffy texture that melts in your mouth. Pan‑fried until golden, tossed with sautéed mushrooms, garlic, and fresh herbs — rich, comforting, and completely free of animal products.
Shared by katty
Time
45 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Homemade Vegan Gnocchi;
- 800 g floury potatoes (e.g. Russet), peeled and boiled
- 180–200 g all‑purpose flour,, 1 tbsp olive oil,, ½ tsp salt
- Pinch of nutmeg (optional)
- *No eggs, dairy, or butter needed
- #Mushroom & Garlic Sauce;
- 300 g mushrooms (chestnut, button, or cremini), sliced
- 3–4 tbsp extra virgin olive oil or vegan butter.. 3 garlic cloves, thinly sliced
- 2 tbsp pine nuts (optional, toasted).. Fresh spinach or parsley, chopped
- Salt and black pepper to taste
- Optional: 1 tbsp nutritional yeast for cheesy flavour
👩‍🍳 Instructions
- 1
Make gnocchi: Mash the boiled potatoes while still warm — do not over‑process. Add salt, nutmeg, oil, and gradually mix in flour. Gently bring together into a soft dough; do not knead or it will become tough.
- 2
Shape: Divide dough into small portions, roll into long thin ropes, and cut into 2 cm pieces. Press lightly with a fork to make ridges.
- 3
Cook: Drop gnocchi into salted boiling water. Cook until they float to the surface (about 2–3 minutes), then lift out with a slotted spoon.
- 4
Fry & finish: Heat oil or vegan butter in a pan. Sauté mushrooms until golden, add garlic and cook for 1 minute. Add cooked gnocchi and fry gently for 2–3 minutes until lightly crisped. Toss in spinach, pine nuts, parsley, salt, pepper, and nutritional yeast if using.
- 5
Serve: Enjoy warm immediately.